Pollo a la Brasa

Ingredients10

• whole chicken1.6 kg
• soy sauce80 ml
• garlic6 cloves
• ground cumin2 tsp
• aji panca paste2 tbsp
• dried oregano1 tsp
• black pepper1 tsp
• white vinegar2 tbsp
• vegetable oil2 tbsp
• salt1 tsp

Method

1. Pat the chicken dry and place it in a large dish.
2. Blend the soy sauce, garlic, cumin, aji panca, oregano, pepper, vinegar, oil, and salt into a smooth marinade.
3. Rub the marinade over and under the skin, then cover and refrigerate for at least 8 hours.
4. Bring the chicken to room temperature and heat a grill or oven to 200°C.
5. Roast or grill, turning occasionally, until the skin is deep golden and the juices run clear, about 45 minutes.
6. Rest for 10 minutes, then carve and serve hot.